Time Magazine has a great article in their January 11th, 2006 edition on “The Grass-Fed Revolution”. And just last week, they posted another article about how grass-fed beef is good for the environment. The articles cover both the health and environmental benefits of grass-fed beef, which are two of the most important reasons that we chose to raise grass-fed beef here in Southeast Missouri. I thought the following quote was wonderful evidence from a “mainstream” source that grass-fed makes sense for anyone concerned about cancer, heart disease, fiber, and resistance to disease (not to mention the elimination of concerns like mad-cow and E.Coli).
(Grass-fed) ground beef is 65% lower in saturated fat and its New York strips are 35% lower than conventional beef, as measured by the USDA. “Any feedlot-fattened animal has a much higher level of saturated fat than a forage-fed steer,” says Dr. Steve Atchley.
It makes sense. Grass is a low-starch, high-protein fibrous food, in contrast to carbohydrate-rich, low-fiber corn and soybeans. When animals are 100% grass-fed, their meat is not only lower in saturated fats but also slightly higher in omega-3 fatty acids, the healthy fats found in salmon and flaxseed, which studies indicate may help prevent heart disease and bolster the immune system. Ground beef and milk from grass-finished cattle also have more conjugated linoleic acid (CLA), which recent data suggest may help prevent breast cancer, diabetes and other ailments. Moreover, grass-finished meat is higher than grain-finished meat in vitamin A and vitamin E, two antioxidants thought to boost resistance to disease.
Link to the full article at Time.com – “The Grass-Fed Revolution”
Thanks to our friends at Family Friendly Farm in Cape Girardeau, MO for sending us to time.com to find these articles. Be sure to check them out for your local food buying needs – this year, in addition to carrying our pork and grass-fed beef in their on-farm store, they are carrying a number of other local products, including pastured eggs, grass-fed milk, pastured broilers, veal, turkey, lamb, catfish, homemade bread, honey, organic vegetables, and even local soap!
Awesome article, thanks for sharing. Interestingly, I noted the date on the article as June 11, 2006. Do you think it was written 3.5 years ago and just now included in the magazine? If so, I wonder how the “Grass Fed Revolution” is going today? Strong, I hope. Either way, thanks for passing it along.
I figured out what happened, and edited the post to reflect that fact that you are correct… that article was in 2006. I had seen a post from our friends about a Time article on grass-fed beef, so I searched for it. When I found this one, I thought it was great, and didn’t think that there were *two* good articles about grass-fed beef in Time. So now I’ve linked to both. If you haven’t seen the other one, I’d suggest reading it as well. Very informative as well.